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Crispy Beer-Battered Fish Tacos with Chipotle Lime Crema

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These crispy beer-battered fish tacos feature a light, airy batter and tender white fish, topped with a smoky, tangy chipotle lime crema. Perfect for quick, casual dinners with a flavorful twist.

Ingredients

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  • 1 cup all-purpose flour (or ¾ cup flour and ¼ cup cornstarch for lighter batter)
  • 1 teaspoon baking powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 cup cold pale ale or lager beer (e.g., Modelo or Sierra Nevada)
  • 1 pound white fish fillets (cod, haddock, or tilapia), skin removed
  • Salt and pepper, to taste
  • Vegetable oil or canola oil, for frying (enough for 2-inch deep fry)
  • ½ cup sour cream or Mexican crema
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • Juice of 1 lime
  • 1 teaspoon honey or agave
  • Salt, to taste
  • 8 small corn or flour tortillas
  • Shredded green cabbage or slaw mix
  • Fresh cilantro leaves
  • Extra lime wedges for serving

Instructions

  1. Prepare the chipotle lime crema: In a small bowl or blender, combine sour cream, chopped chipotle peppers, lime juice, honey, and a pinch of salt. Blend or whisk until smooth. Cover and refrigerate.
  2. Cut and season the fish: Pat fish fillets dry and cut into 3-4 inch strips about 1 inch thick. Season with salt and pepper.
  3. Make the beer batter: Whisk together flour, baking powder, smoked paprika, and salt. Slowly add cold beer, whisking until smooth and thick but pourable.
  4. Heat oil in a deep frying pan or pot to 2 inches deep. Heat to 350°F (175°C) using a thermometer or wooden spoon test.
  5. Dip fish strips into batter, letting excess drip off, then fry in batches (3-4 pieces) for 3-4 minutes, turning once, until golden and crispy. Drain on paper towels or wire rack.
  6. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side or in a 300°F (150°C) oven wrapped in foil.
  7. Assemble tacos: Place fish on tortillas, top with shredded cabbage, drizzle chipotle lime crema, and garnish with cilantro. Serve with lime wedges.

Notes

Keep the beer cold for a light, airy batter. Do not overmix the batter; a few lumps are okay. Maintain oil temperature between 325°F and 375°F to avoid greasy or burnt batter. Dry fish well before battering. Fry in small batches to keep oil temperature steady. Warm tortillas before serving for best texture. If crema thickens in fridge, loosen with lime juice or water before serving.

Nutrition

Keywords: beer-battered fish tacos, crispy fish tacos, chipotle lime crema, easy fish tacos, homemade fish tacos, beer batter, seafood tacos

Find it online: https://jodierecipes.com/crispy-beer-battered-fish-tacos-recipe-easy-homemade-with-chipotle-lime-crema/